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Oatmeal and Raisin Cookies for Little Monsters

April 20, 2010

Lordy, these babies are good: Most, chewy, and gloriously fruity. They soften the hard edges of your day, and keep your lil’ monsters smiling when the going gets tough. If only I had the problem of sharing my new choo choo with a friend.

I strayed from my usual white crockery because I adore this vintage Limoges plate. I found it at my favorite type of thrift shop: the kind you gotta get durtee (that’s right, I said durtee) to find the good stuff. Hooo weee, did I get dusty and musty, but it’s a part of the territory folks. I am wholeheartedly against those fancy vintage establishments where everything is just so. I do lurve (yes, I said lurve) the sense of mystery. Will I find a treasure today, or will I leave empty handed? It’s kind of on par with fishing. It’s a “just having fun, and if I catch something, even better” vibe. There she was, sitting in a polite stack of mismatched plates just like a starlet waiting to be discovered at Schwabs. Isn’t she gorgeous? Jeez, wasn’t I supposed to be talking about cookies? Back on track lady……

Oatmeal and Raisin Cookies for Little Monsters

Dry ingredients

1 cup unbleached flour

1/2 teaspoon baking soda (no aluminum added)

1/2 teaspoon baking powder (no aluminum added)

1/2 teaspoon sea salt

Wet ingredients

1/2 cup (stick) unsalted butter at room temperature

1/2 cup unbleached granulated sugar

1/2 cup dark brown sugar firmly packed

1 large free range egg

1 teaspoon pure vanilla extract (no alcohol added)

1 1/2 cups oats (no quick oats please)

1/2 cup raisins

1. Preheat the oven to 350 degrees.

2. Whisk the dry ingredients in a bowl and set aside.

3. Using an electric mixer, combine the wet ingredients (except oats and raisins), and mix until it turns to a pale yellow color.

4. Add the dry mixture to the wet mixture, taking care not to over mix. Now add the oats and raisins and mix until combined.

5. You can use a ice cream scoop, but I’m not into that kind of perfection. There’s heart in those imperfect knobbly bits. I scoop some dough with a soup spoon (about a tablespoon worth), and form it into a cookie shape. Then I flatten it on the cookie sheet to a half an inch thick, an inch apart. (they do not spread a lot in the baking).

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Comments

Oh, I do have a weakness for cookies, so healthy and delicious and homemade is perfect – no packaged guilt Divine plate BTW. I'm a flea-market, boot sale, thrift store gal, too. Don't take me to any stuffy overpriced antique stores…I like searching for a Bargain.

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